Entry-Level Pastry Artist: Bread & Desserts, Semarang

Pt. Sebastian Citra Indonesia (Roti’O); Klaten; On-site; IDR 22,320,000 - 33,480,000; Full time

Benefits offered by this job

Competitive starting salary

On-the-job training

Career advancement opportunities

Job summary

Pt. Sebastian Citra Indonesia (Roti’O) is seeking an eager Pastry Commis Chef to join the culinary team in Semarang. This entry-level role offers hands-on pastry production experience and mentorship from senior pastry staff.

You will assist in preparing desserts, breads, and pastries, follow recipes, and maintain a clean pastry station while learning food safety standards. The position promises growth and career development within the pastry discipline.

Qualifications

• Basic understanding of pastry techniques and baking principles.
• Willingness to learn and follow instructions meticulously.
• Good organizational skills and attention to detail.
• Ability to work effectively as part of a team in a fast-paced kitchen.

Responsibilities

• Assist in the preparation and baking of various desserts, pastries, breads, and other baked goods.
• Follow recipes and production schedules accurately to ensure consistency and quality.
• Maintain cleanliness and organization of the pastry station, including equipment and utensils.
• Support senior chefs with mise en place and ingredient preparation.
• Learn and adhere to all food safety and sanitation standards.
• Contribute to a positive and efficient kitchen environment.

Skills

Pastry techniques

Teamwork

Attention to detail

Organizational skills

Willingness to learn

Job description

Pt. Sebastian Citra Indonesia (Roti’O) is seeking an eager Pastry Commis Chef to join the culinary team in Semarang. This entry-level role offers hands-on pastry production experience and mentorship from senior pastry staff.

You will assist in preparing desserts, breads, and pastries, follow recipes, and maintain a clean pastry station while learning food safety standards. The position promises growth and career development within the pastry discipline.